Florentine Stuffed Chicken

Florentine Stuffed Chicken

84 Reviews 4 Pics
  • Prep

    5 m
  • Cook

    40 m
  • Ready In

    45 m
Tammy
Recipe by  Tammy

“Bone-in chicken breasts stuffed with spinach, cheese and onion and baked until tender. This is a simple recipe that I cooked up myself. It is, however, based on some pretty standard Greek/Italian dishes. Everyone loves this and it can be wonderful for company - even people who don't usually like spinach find that they like this dish! Serve with your favorite shaped pasta, if desired.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine the spinach, Parmesan cheese and onion and mix thoroughly. Stuff the cavity of each chicken breast with 1/4 of the mixture. (NOTE: Bone-in split breasts usually have a little cavity; if one is not naturally present, use a sharp knife to make a slit in the side of the breast.)
  3. Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce.
  4. Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken is cooked through and tender; sprinkle with mozzarella cheese and bake another 5 minutes, until cheese is melted.

Share It

Reviews (84)

Rate This Recipe
MCHELLE13077
67

MCHELLE13077

I altered this recipe a little...I used boneless chicken breasts instead, and added garlic with the spinach, leaving out the onion, and put basil on the chicken. I also left out the sauce, just baking it as is, and it came out excellent.

naludson
40

naludson

Being a relatively seasoned home chef and picky eater, I will say this is one of the best recipes I've found on allrecipes.com. Perfect blend of flavors (you've gotta like onions, though), and soo easy to prepare. I used deboned chicken breasts and cheddar instead, then I poured all the leftover "stuffing mixture" on top of the finished product before popping it into the oven. It was wonderful! Next time, I will try adding white wine. This is really a no-fail recipe. I'd give this six stars if I could. Thanks for sharing!

Kelly Jo
34

Kelly Jo

I make this recipe, with a few slight variations... try Feta cheese instead of mozzarella, it gives it more flavor. Also, just cook in a can of chicken broth, it keeps the chicken very moist and really brings the flavors together. We use thin chicken strips, because it cooks faster and we roll the chicken with the ingredients and then secure with toothpicks.

More Reviews

Similar Recipes

Chicken Florentine Casserole
(1,573)

Chicken Florentine Casserole

Spinach Stuffed Chicken Breast
(716)

Spinach Stuffed Chicken Breast

Maria's Stuffed Chicken Breasts
(477)

Maria's Stuffed Chicken Breasts

Chicken Breast Stuffed with Spinach Blue Cheese and Bacon
(318)

Chicken Breast Stuffed with Spinach Blue Cheese and Bacon

Chicken Breasts Stuffed with Perfection
(230)

Chicken Breasts Stuffed with Perfection

Chicken Marsala Florentine
(196)

Chicken Marsala Florentine

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 528 cal
  • 26%
  • Fat
  • 25.9 g
  • 40%
  • Carbs
  • 17.1 g
  • 6%
  • Protein
  • 55.2 g
  • 110%
  • Cholesterol
  • 154 mg
  • 51%
  • Sodium
  • 878 mg
  • 35%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chicken Breasts Stuffed with Perfection

>

next recipe:

Chicken Florentine Casserole